DMA thermal analysis of different parts of potato tuber
- 作者：Ji艡í ; Blahovec ; blahovec@tf.czu.cz ; Magdalé ; na Lahodová
- 关键词：Potato ; DMA ; Starch ; Gelatinisation ; Temperature ; Deformation ; Cell wall ; Frequency ; Amplitude ; Tissue stability ; Swelling
- 刊名：Food Chemistry
- 出版年：2012
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：15 August, 2012
- 卷：133
- 期：4
- 页码：1101-1106
- 文件大小：444 K
摘要
Dynamic mechanical analysis (DMA) was applied to three potato tissues (鈥榗ortex鈥? 鈥榩ith鈥? and 鈥榮ide鈥?surface) of two cultivars (more waxy 鈥楴icola鈥?and more mealy 鈥楽aturna鈥? in temperature scans in the range 30-90 掳C and constant air humidity of 90%. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70 掳C - so called 鈥榮tarch鈥?peak (SP) - as was observed previously. The peak value increase with increasing potato dry matter (DM) content, below DM content approximately 14%no SP is observed (鈥楴icola pith鈥?. Slope analysis of the basic parameters: SM, LM, and loss tangent (LT) was performed and further characteristic points on the temperature plots were found: (i) in temperature range A (30-40 掳C) maximum of SM and LM and minimum of LT, (ii) in temperature range B (40-50 掳C) minimum of SM and LM slopes corresponding to point of inflection on SM-T and LM-T plots, (iii) at about 50 掳C, big peak in LT in side tissue only, (iv) at about 70 掳C just prior the 鈥榮tarch鈥?peak, big peak in LT that is more marked in 鈥榩ith鈥? this peak denoted as 鈥業鈥?influenced the 鈥榮tarch鈥?peak 鈥業I鈥? It was found that both cultivar and part of the tuber influences the DMA temperature plots.